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GF, V, Paleo, Healthy Vegetable Sushi with Ginger sauce

Cuisine Japanese
Servings 6 rolls


  • Pack of Organic GF Sushi Seaweed Sheets - you only need 1-2 sheets for this recipe
  • 1 carrot- thinly sliced
  • 1/2 cup micro-greens
  • Pack of non seasoned Tempeh optional - omit if only making vegetable sushi
  • Small Cucumber - thinly sliced
  • 1 avocado - sliced
  • 1/2 cup white rice - replace with brown rice for healthier version
  • 2 tsp chili powder only use if making recipe with tempeh
  • 1 tsp turmeric only use if making with tempeh
  • 1 tsp curry powder only use if making with tempeh
  • 1 tbsp olive oil only use if making tempeh
  • Pack of Sushi Ginger or use ginger sauce or gluten free soy sauce all optional


  • Cook rice as directed on package. Once cooked drain water but don't rinse off, you want it sticky. Set down to cool.
  • Cook tempeh- if not making this recipe with tempeh then skip to step 3. Add olive oil to pan, place 3 strips of 1/2 inch wide cut tempeh into pan, season with spices and cook until crispy. Let cool.
  • Place a sheet of seaweed paper onto a plate or cutting board. Add cooled rice, sliced tempeh, sliced carrot, sliced avocado, 1/2 of the 1/4 cup micro greens, few strips of cucumber. Make sure to leave some room on the sides of the seaweed paper. Then roll up.
  • Repeat this process with the remainder of ingredients or until you have the desired number of sushi rolls you want.
  • Top with wasabi, sushi ginger, gluten-free soy sauce or gluten-free ginger sauce (optional).